4 Cups Cauliflower Florets (Approx. 1 medium cauliflower)
1/2 tablespoon extra virgin olive oil
1 tablespoon minced garlic (2 lg cloves)
1/2 cup unsweetened unflavoured almond milk
1 tablespoon fresh lemon juice
1 Teaspoon Salt
1 Teaspoon Fine black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
Fettuccine pasta of choice my favorite is De cecco (Approx. 8-10 oz)
Fresh parsley, Basil for garnish
(Optional add 1 T Vegan Butter)
**6-8 oz Broccoli Florets (Roast for @15 minutes in 400° Oven tossed with Olive Oil and 1 teaspoon Spicy Rooster Organic Everything Blend)
Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.(Add vegan butter here if using)
In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, almond milk, lemon juice, spicy rooster everything seasoning. Blend until a smooth sauce forms.
Cook pasta according to package instructions. Drain. Set Aside.
Add cauliflower sauce into the empty pasta pot and add the pasta. Heat over low-medium until heated enough to your liking. Add salt to taste if needed.
Serve with fresh minced parsley, basil and black pepper. Toss in roasted broccoli (can't forget your green veggies). Top with vegan parmesan cheese if your keeping it vegan.